Fresh herbs bring an incomparable touch of freshness to your dishes. To enjoy your harvest year-round, choose the preservation method that best suits your needs. Follow this guide to lock in the aromas and benefits of your favourite aromatic plants.
Summary of Preservation Methods
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| Method | Best Herbs | Storage |
|---|---|---|
| Salting | Basil, thyme, chives, summer savory | 6 months+ (refrigerator) |
| Flavoured Butter | Parsley, garlic, sage, mint | 3 to 6 months (freezer) |
| Vinegar | Tarragon, dill, rosemary, bay leaf | 1 year+ (room temp.) |
| Oil (Safe Method) | Basil, thyme, chili, garlic | 4 days (refrigerator) |
Salting: Homemade Infused Salts
Salt absorbs moisture from herbs and blocks bacteria growth. Use these flavoured salts to replace table salt in your dressings, soups, and pastas.
- Wash and thoroughly dry your herbs.
- Chop them finely.
- Mix the herbs with coarse sea salt.
- Fill a glass jar without packing the mixture and store in a cool place.
Our Suggested Blends:
- For Potatoes: Chives, parsley, and summer savory.
- For Pasta: Freshly chopped basil.
- For Roasted Meats: Thyme, rosemary, and sage.
Flavoured Oils: Caution and Flavour
Extra-virgin olive oil beautifully captures aromas but requires vigilance. To prevent any risk of botulism, always follow cold storage rules.
- Wash and dry the herbs perfectly.
- Gently crush the clean, dry herbs to release their essential oils.
- Place them in a glass jar and cover them completely with oil.
- Seal hermetically and store immediately in the refrigerator.
Our Suggested Blends:
- Salads and Pizzas: Basil and garlic.
- Fish and Grilled Vegetables: Thyme and lemon.
- Spicy Grills: Rosemary and chili pepper.
Storage: Maximum 4 days in the refrigerator.
Flavoured Butter: The Chef's Secret
Prepare herb butter "disks" to melt over your grilled meats or steamed vegetables.
- Mix your chopped herbs into softened, room-temperature butter.
- Add a touch of lemon or garlic to taste.
- Roll the butter in parchment paper to form a cylinder.
- Freeze and slice as needed!
Our Suggested Blends:
- Steamed Vegetables: Parsley and garlic.
- Fish and Potatoes: Chives and shallots.
- Lamb and Desserts: Mint and lime.
Flavoured Vinegars
Apple cider or wine vinegar is ideal for extracting flavours from hardy herbs like tarragon or rosemary.
- Place your herbs in a jar.
- Bring your vinegar (cider, wine, or rice) to a boil.
- Pour the hot vinegar over the herbs.
- Let macerate for two weeks away from light before filtering.
Our Suggested Blends:
- Béarnaise and Hollandaise Sauces: Tarragon.
- Fresh Salads: Basil and garlic.
- Marinades: Thyme and bay leaf.
- Fish: Dill.
Tips for Vibrant Colour
- Express Blanching: Before freezing your herbs in oil or water, dip them in boiling water for 15 seconds, then immediately in ice water. This fixes the green colour and prevents them from turning black!
- End of Cooking: Always add your herbs (fresh or preserved) at the very last minute to preserve their delicate scent.
Further Reading
Want to deepen your knowledge? Discover our detailed guides:
⚠️ Safety Note: Preserving in Oil
Mixing fresh herbs with oil creates an oxygen-free environment that can promote botulism growth. Always refrigerate your preparations and consume them within 4 days. For longer storage, freeze your herbs in ice cube trays.
